Stop treating a baked potato like it’s a slow-cooked brisket that requires a 2-hour commitment. The “purist” method of letting a russet shrivel up in an oven for 60 minutes is an absolute waste of your evening. If you want that steakhouse-level contrast — a center that’s actually fluffy and skin that shatters like a cracker — you have to stop being a martyr for tradition and start hacking the hardware sitting on your counter.
The math is simple: A microwave is the undisputed king of speed, but it turns…
